Gourmet Gluten-Free Chilean Seafood Paella with Spicy Aioli – A Culinary Adventure!
Discover an exquisite, gluten-free Chilean seafood paella recipe that combines the best of Chilean flavors with a delicious spicy aioli in this sensational dish. Prepare yourself for an unforgettable culinary adventure with this mouthwatering gluten-free feast!
Allergens
Fish, Shellfish, Eggs (in aioli)
Ingredients
- 1. 200g Bamboo rice or similar gluten
- free short
- grain rice 2. 400g fresh mussels, cleaned and bearded 3. 150g fresh shrimp, peeled and deveined 4. 100g sea scallops, washed and patted dry 5. 1 large white onion, finely chopped 6. 2 cloves garlic, minced 7. 1 red bell pepper, diced 8. 1 green bell pepper, diced 9. 1 cup tomato, diced 10. 3 cups gluten
- free vegetable broth 11. 1/4 cup white wine 12. 1 tsp smoked paprika 13. 1/2 tsp saffron threads, crushed 14. Salt and pepper, to taste 15. Fresh parsley, chopped for garnish 16. Spicy aioli 17. Gluten
- free bread or crackers, for serving
Instructions
- In a large, deep skillet, heat 2 tbsp of olive oil over medium heat. Add onions, garlic, bell peppers, and tomatoes, sautéing until softened.
- Stir in the rice, coating it evenly with the vegetables. Cook for 2 minutes, stirring constantly.
- Pour in the vegetable broth, white wine, and add spices smoked paprika, crushed saffron threads, salt, and pepper. Bring to a simmer.
- Add the mussels, shrimp, and scallops to the skillet, arranging them evenly on top of the rice mixture. Cover and cook for 10 minutes or until the shellfish is cooked through.
- Carefully remove the lid, and let the paella rest for 5 minutes before serving.
- While the paella rests, prepare the spicy aioli by combining garlic, egg yolk, mustard, lemon juice, salt, cayenne pepper, and olive oil in a bowl. Whisk until emulsified and smooth. Adjust seasoning as needed.
- Serve the Chilean seafood paella in shallow bowls alongside gluten free bread or crackers for scooping up every last bit of flavor. Drizzle spicy aioli over the top and garnish with fresh parsley.
Chef’s Insight
The key to a successful Chilean seafood paella lies in the balance of flavors, textures, and the perfect rice consistency. Cooking the rice slowly ensures it absorbs all the delicious spices and broth without becoming mushy.
Notes
Be sure to use gluten-free vegetable broth for this recipe.